Vegetarian Chicken Gyoza
Indulge in the irresistible flavors of Vegetarian Chicken Gyoza, a plant-based twist on the classic Japanese dumpling! This recipe combines a savory vegetarian chicken substitute with finely chopped cabbage, shiitake mushrooms, green onions, and fragrant ginger, all enveloped in delicate gyoza wrappers. A splash of soy sauce and sesame oil elevates the filling with an umami-rich balance, while the unique cooking method—pan-frying to achieve golden, crispy bottoms followed by steaming for a tender bite—ensures perfection in every dumpling. Ready in just 45 minutes, this vegan-friendly appetizer or snack is perfect for parties or weeknight dinners. Pair these crispy-yet-juicy delights with your favorite dipping sauces for a crowd-pleasing experience packed with bold, authentic flavors!
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Ingredients
- 200 grams vegetarian chicken substitute
- 1 cup cabbage
- 100 grams shiitake mushrooms
- 3 stalks green onions
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 20 pieces vegetarian gyoza wrappers
- 2 tablespoons vegetable oil
- 1 cup water
- 1 teaspoon cornstarch
Directions
Step 1
Finely chop the vegetarian chicken substitute, cabbage, and shiitake mushrooms.
Step 2
Slice the green onions thinly and grate the ginger.
Step 3
In a large mixing bowl, combine the vegetarian chicken substitute, cabbage, mushrooms, green onions, ginger, soy sauce, and sesame oil. Mix well until the filling is evenly seasoned.
Step 4
Lay a gyoza wrapper on a clean surface and place about a tablespoon of filling in the center.
Step 5
Moisten the edges of the wrapper with water, then fold the wrapper in half over the filling to create a semicircle. Press the edges to seal, making pleats if desired for decoration.
Step 6
Repeat until all the filling and wrappers are used.
Step 7
In a non-stick frying pan, heat vegetable oil over medium-high heat.
Step 8
Place the gyoza in the pan with the flat side down, and fry until they are golden brown on the bottom, about 2-3 minutes.
Step 9
Mix water with cornstarch and carefully add to the pan. Cover immediately to steam the gyoza for 5 minutes or until the water has evaporated.
Step 10
Remove the lid and allow the gyoza to fry for another 1-2 minutes to crisp up the bottom.
Step 11
Serve hot with dipping sauces like soy sauce, vinegar, or sweet chili sauce.
Nutrition Facts
| Serving size | (1157.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1551.9 |
| Total Fat 61.0g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2992.6mg | 0% |
| Total Carbohydrate 200.6g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 8.6g | |
| Protein 67.2g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 235.4mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1318.8mg | 0% |
Source of Calories